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I wanted to share this cupcake with you as it’s really delicious. It a chocolate, raspberry and meringue cupcake. The cupcake is quite rich and the meringue is light and fluffy combined and the sharpness combined with the sweetness of the meringue and chocolate cupcake works really well. I also make this with a lemon cupcake, filled with lemon curd and topped with meringue, which is also delicious. You could add anything to the meringue, such as chocolate sauce if you have a really sweet tooth.

Here is the recipe. (makes 12)

Chocolate cupcake:

175 g caster sugar

175 g butter

3 eggs

160 g self raising flour

50 g good quality chocolate powder

150 g of cream or milk

For the Meringue

3 eggs

175 g caster sugar

Method:

Mix the butter and sugar until pale in colour and add the eggs one by one. Then add the flour and cocoa powder and fold. Add the milk or cream last and combine until well mixed. Fill 12 cupcake cases and bake at 180 c for 20 minutes or until they spring up when touched. Leave to cool completely.

For the meringue, separate the eggs carefully and put the whites into a clean mixing bowl. Beat until they form soft peaks. Then add the caster sugar 1/4 at a time and continue to beat. Puree the raspberries by heating them in a saucepan until they breakdown (if you like them quite lumpy, then don’t heat mush them too much). Add some of the raspberry puree to the meringue mixture and swirl slightly with a fork, keeping some back to put inside the cupcake and drizzle on top at the end.

When the cupcakes are cooled, scoop a hole in the centre of each and place some of the puree inside then pipe the meringue mixture on top. Put the cupcakes back in the oven at 180 c for 5 minutes (or until slightly browned) and drizzle over remaining puree.